What You'll Need
1 1/2 cups Pace® Picante Sauce
1 boneless pork tenderloin (about 1 1/4 pounds), cut crosswise in thirds
1/2 cup plain nonfat Greek yogurt
1/4 cup diced cucumber
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
5 pita breads (6-inch), warmed
1 cup shredded lettuce
1 green onion, sliced (about 2 tablespoons)
Pour 1 cup picante sauce into a shallow nonmetallic dish or gallon-size resealable plastic bag. Add the pork and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour.
Stir the yogurt, cucumber, lime juice and cilantro in a small bowl. Cover and refrigerate.
Lightly oil the grill rack and heat the grill to medium-high. Remove the pork from the picante sauce and discard the picante sauce. Grill the pork for 25 minutes or until cooked through. Slice the pork into thin strips.
Top each pita bread with about 1 tablespoon remaining picante sauce. Top with the pork, lettuce, green onion and yogurt mixture. Fold the pita breads around the filling.